Lardo is salt-cured pork back fat spiced with black pepper and nutmeg. This creamy, white fat is used throughout Northern Italy and Austria, where it is served like salami or prosciutto. Lardo is an easy way to enrich dry meats-- just wrap a pork tenderloin or quail in lardo before roasting, or add a cube or two to a pot of beans or stew for added richness. This lardo is unsliced slab.

Milano salumi has been handcrafted in Italy, dating back six generations to the early 1800's. The Milano family had a provisions business traveling throughout Italy collecting different ingredients and spices. In 1903, the grandfather of Milano's current owner traveled to America with hopes of continuing to make salumi. Over one hundred years later, the Milano family tradition of making salumi is still carried out today right here in the center of Manhattan's Meat Packing District.

What really sets Milano's Suino D'Oro apart is the quality of the salumi itself. We could say much about the quality of the raw ingredients they use- 100% all natural Duroc pork sourced from family-owned farms in Iowa, which is vegetable fed, with no growth hormones or antibiotics added. The finest spices imported from Italy are also used, such as Mediterranean sea salt, peppercorn, fennel, and Calabrian chili peppers. However, what really sets Milano's apart is the skill, passion, and palate of the craftsmen.

While visiting family in northern Italy we were served lardo, sliced thin, wrapped over crushed walnuts. This lardo from Milano's is the closest we've found in the US to it. It was very good, and we'll most definitely order again.
The packaging says it must be cooked thoroughly before eating. That is a requirement by the USDA for the packaging. The lardo is cured, and ready to eat right out of the package. Slice it thin, like prosciutto, and enjoy!

By Alexfrom Illinoison May 10, 2014

Lardo Milano's

Not sure why corn syrup added. Good to have such product in the USA, still not Italy or Ukraine.

By Herskofrom San Diego, CAon Apr 28, 2014

Very mild, subtle flavor

Sliced this very thin and layered it on top of hot asparagus -- with a little drizzle of olive, sprinkling of sea salt, and shaved parmigan. The lardo imparts a very subtle flavor that makes for a delicious dish. Also tried slicing it very thin and putting it on bread. Again, the taste is mild, but it is very good.
If you use this to cook, you have to be careful which foods you match it with. Kale is too strong a flavor to match against the lard. Although this seems pretty expensive by weight, you don't use very much of it in any particular dish, so it goes a long way.

By Tadasfrom Baltimore, MDon Feb 26, 2014

Lardo by Milanos

Good quality pork, however, the taste of salt and spices is not present. Good for cooking only